Make way for your new obsession: I’m talking chewy cookies with a lusciously smooth, melt-in-the-mouth filling with hints of crunch. A little bit fancy, and a whole lot of fun, these choc-chip cornflake cookies get a flavour boost thanks to a swirl of orange-infused chocolate ganache. They are an instant crowdpleaser.MAKES 30
ORANGE GANACHE
- 195ml whipping cream
- Zest of 1 orange
- ½ tsp vanilla extract
- 430g good-quality milk chocolate
- 100g raw sugar
- 165g soft brown sugar
- 1 tsp sea salt
- 115g unsalted butter, softened
- 50g whole egg
- 1 tsp vanilla extract
- 155g plain flour
- ½ tsp baking soda
- 110g good-quality milk chocolate, roughly chopped
- 90g cornflakes, crushed
1. To make the orange ganache, heat the cream, orange zest and vanilla in a saucepan over medium heat and bring to the boil. Place the milk chocolate in a bowl and, once the cream is boiling, strain it over the chocolate. Whisk until the chocolate is completely melted and incorporated into the cream. Cover with clingfilm and leave to cool at room temperature for two to three hours before transferring to a piping bag.
2. For the cookies, preheat the oven to 170C fan (325F) and line a shallow tray with baking paper.
3. Place the raw sugar, brown sugar, salt and butter in the bowl of a stand mixer with a paddle attachment and beat on medium speed until smooth. Add the egg and vanilla and mix to combine.
Sift in the flour and baking soda and mix until incorporated.
4. Remove the bowl from the mixer, add the chocolate and crushed cornflakes and stir them through. Place the cookie dough in the fridge for an hour.
5. Roll teaspoonfuls of the dough into balls. Place them on the baking tray about 4cm apart and gently press down on them to flatten slightly. Bake for ten minutes or until golden brown. Remove from the oven and leave to cool at room temperature. Repeat with the remaining cookie dough.
6. To assemble, cut the tip off the prepared piping bag, pipe the ganache on to every second cookie and sandwich them together with the plain cookies.
Store in an airtight container at room temperature for up to two weeks.
The cookie dough can be prepared in advance and stored in an airtight container in the fridge for up to three days. Allow the dough to come back to room temperature before baking.
Chocolate All Day: Recipes for Indulgence Morning, Noon and Night, by Kirsten Tibballs - The Chocolate Queen, is published by Murdoch Books, price £22.
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